Saturday, September 28, 2013

Pumpkin Fudge

It's autumn and that means it's time for everything pumpkin! Since we had an autumn wedding, I had to have pumpkin something--other than the centerpieces. So along with puppy chow and homemade sea salt caramels, I made pumpkin fudge for our Treat or Trick favor bags. This fudge is super pumpkin-y but not super sweet and that's exactly what I loved about it.

Recipe adapted from here.

2/3 cup evaporated milk
2 1/2 cups white sugar
3/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
2 tablespoons butter
7-ounce jar marshmallow fluff
1 cup white chocolate chips
1 teaspoon vanilla extract

Line an 8x8-inch pan with waxed paper and grease with cooking spray.

In a saucepan, heat evaporated milk and sugar over medium heat. Bring to a boil, stirring occasionally. Stir in pumpkin puree and pumpkin pie spice and bring mixture back to a boil. Stir in butter and marshmallow fluff and once again bring to a boil. Stirring frequently, mixture to 232 degrees F on the candy thermometer.

Once the mixture reaches 232 degrees, remove from heat. Add the chips and vanilla extract. Stir until all the chips are melted and the mixture is creamy. Pour into prepared pan. Allow the fudge to cool, remove it from the pan, and cut. Store fudge in a cool, dry place.



More Pumpkin Recipes!
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Pumpkin-Black Bean Stew with Spicy Sausage 
Pumpkin Bread!
Pumpkin Butter
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
Pumpkin Lasagna Rolls
Pumpkin Oatmeal
Pumpkin Penne Casserole
Pumpkin Swirl Brownies
Roasted Pumpkin Seeds

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